.::Lang-Lang (Noodles with Chicken, Shrimp and Snow Peas)::..

4 Servings

INGREDIENTS:

1/2 cup dried Chinese mushrooms 1 small package sotanghon
one 2 to 3 pound chicken, cut into serving pieces 2 cups water
6 cloves garlic, crushed 2 tablespoons oil
1/4 cup chopped onion 1/2 pound shrimps, shelled and deveined
2 tablespoons patis or 1 tablespoon salt 1/4 teaspoon pepper
1/4 pound snow peas

Soak mushrooms and sotanghon noodles separately until both are soft. Cook chicken
with water in a covered pan until the meat starts to fall off the bones. Set aside. Fry garlic
in oil and set aside half for garnish. To pan with chicken and broth, add half the garlic,
onion, shrimp, salt and pepper. Bring to a boil and simmer for 10 minutes. Add sotanghon
noodles and mushrooms and continue cooking for 5 to 10 minutes. Add snow peas and
cook for another 5 minutes. Before serving, sprinkle with the reserved fried garlic